Directions

Bring a medium pot filled with water to boil over high heat. Add the noodles and cook until al dente, about 3 minutes. Drain and shock under cold running water or in an ice bath (water and ice mixed). Drain well and transfer to a mixing bowl.

In a large skillet or wok over high heat, add 2 Tbsp. grapeseed oil and stir-fry the mushrooms until just wilted, about 1 minute. Add the spinach and continue to stir-fry until just wilted, about 1 minute more. Add to the noodles.

In a bowl, whisk together the remaining grapeseed oil, soy sauce, vinegar, sesame oil, honey, and wasabi. Drizzle over the noodles, tossing to mix the ingredients well. Divide among 6 individual portions, and garnish with some scallion, pickled ginger, and sesame seeds.